Chicken and Butternut Squash with Roasted Corn Soup

Chicken and Butternut Squash with Roasted Corn Soup Recipe

Chicken and Butternut Squash with Roasted Corn Soup Recipe

1 package ground chicken

1 onion, diced

1 clove garlic, diced

1 red bell pepper, diced

1 tsp sea salt

a few twists fresh pepper

2 quarts or 8 cups of chicken stock/broth

1 1/2 tbsp dried thyme

1 butternut squash, peeled and cubed (bite size pieces is better)

2 ears of corn, roasted with a little olive oil on grill, in oven or over open flame. Cut off corn.

In a large stock pot, saute onion and bell pepper in a tiny bit of olive oil. Add in chicken and cook; sprinkle chicken with salt and pepper. Add garlic a few min before chicken is completely cooked. Add chicken stock, thyme, butternut squash, and roasted corn. Simmer until squash is done. Don't over cook or it will be mushy. 

Options: add in cooked barley to make soup go farther. I made some and froze it, so just thaw and have each person put how much barley they want in their soup bowl. It was really good but optional. I also like to add hot chili pepper flakes. You can make this with a rotisserie chicken. Remove skin and shred meat.